Though this recipe is for brussels sprouts and butternut squash, it'll work with any dense root or vegetable, such as sweet potatoes, parsnips, broccoli, cauliflower, carrots, onions or even green beans!

Check on the vegetables to make sure that they are browning
evenly, rotating pans to control the heat.
When you are satisfied that they are cooked, remove from the oven and
mix in a big bowl. Pour marinade over
and allow to sit for 20 minutes. Taste
and adjust seasoning as needed.